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When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer. Using sausage stuffer fill collagen casings full and tie off the end. Prepare your smoker and set to 120-130 degrees.
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Wrap the logs tightly in foil and refrigerate them for 24 hours. The next day, preheat the oven to 300 F. Line a sheet pan with foil. Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F.
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Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
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In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day. On the fourth day, preheat the oven to 160 degrees F (70 degrees C).
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Once the oven has reached the desired temperature, pop the tray of seasoned venison sausages into the center of the oven. Allow them to cook for approximately 25-30 minutes, or until the sausages reach an internal temperature of 160°F (70°C). Rotating the sausages halfway through the cooking time will ensure a golden brown and crispy exterior.
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Learn how to make your own venison summer sausage in this easy, step-by-step guide! We cover everything from grinding your deer meat to seasoning, stuffing.
How to Make Summer Sausage in the Oven
1 cup ice water. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Add the ground beef to the venison. Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. Pour the spice and water combination into the ground meat and mix thoroughly.
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After that, comes stuffing the meat into sausage casings. Then let them sit at room temperature for a while. Preheat your oven to 170°F and place the sausages on the broiler. Increase the heat up to 190°F slowly and continue to check the internal temperature of the sausages.
How to Cook Smoked Sausage in the Oven?
Soak casings in warm water ensuring inside and outside of the casing get wet. Load casing on sausage stuffer and stuff them making sure to prevent air pockets. Tie the ends of the casings. Place sausages in the prepared smoker at 165 degrees for two hours, then increase temperature to 185 degrees for two hours.
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Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up by using a fan. Rotate the sausages so that all sides are dry. Filled sausage hung to dry before smoking.
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Grind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage. Cure the Ground Meat - Use curing salts, such as InstaCure No. 1 to cure the meat. Add the salt cure mixture into the meat and mix well. Be sure to keep the meat refrigerated while the meat is curing.
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Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
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Divide into 4 portions, and form each portion into a firm, even roll about 12 inches long. Place meat rolls on baking sheet lined with foil, OR on a baking rack inside a baking pan to catch the drippings. Bake at 300° for 3 hours. Let cool and store in fridge or wrap tightly in freezer paper. Freeze up to three months.
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Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind them together to mix them. Combine seasonings, cure and water in a bowl. Then, mix them together with the meat.
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Mixing. Run venison and pork back fat through a grinder with a medium die. Remember, it's always best to grind meat when it's kept very cold. Add spices, cure and cold beer to the meat and mix thoroughly. If using a standard stand mixer, mix the meat-spice mixture in two batches taking care to distribute spices and beer evenly throughout.
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Place those rolls on a baking sheet. 4. Put formed rolls in the oven once it is up to temperature. Bake for six hours in the oven until firm and cooked through. Cool. Wrap in plastic wrap, and refrigerate until needed. 5. Share venison summer sausage with friends and family. Brag about your superior sausage-making skills.
